An Italian Barbera is Very Good with a Slow Cooked Beef Stew

2015-03-27 18.51.00We cooked slow-cooked beef, a rich ragù-type dish from the Slow Cook Book.

Cubed stewing beef is cooked with onion, garlic, carrots, celery, red pepper, oregano, paprika, anchovies, orange zest and canned chopped tomatoes.  We served it with tagliatelle and Parmesan cheese sprinkled over.

We paired the stew with an Italian red, Asda‘s Extra Special Barbera d’Asti 2012.

We detected black fruit aromas and there was some acidity on the palate with flavours of cherries, blackberries and plums. There was a slight sweetness on the finish and some affinity with the orange zest in the stew.  A very good match with this beef stew.

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